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Chef Paul Kahan has been showered with the sort of adulation normally reserved for dead poets and southern football coaches. named an F&W best new chef 1999 for his work at Chicago's Blackbird, Kahan has been described as a genius more times than is healthy for anyone who's still alive. indeed, at this point in his career, people would probably make reservations to watch him butter toast.
This New York City design team can make anything from an old library card catalog to a Formica counter seem modern and sexy. Here, as they prepare for the opening of their latest Manhattan restaurant project, Quality Meats, they discuss what inspires them.
The 10 winners of F&W's eighth annual Best New Wine Lists award offer outstanding wines from far and wide, even from the tiniest and most remote vineyards (think India, Turkey—and Ohio). The lists, all from restaurants that have opened within the past year or so, generally assume that customers are willing to spend a bit more on wines than they have in the past. Still, each features at least some sensational bargains, as well as a wide range of brilliant food matches.
Chef Michelle Bernstein is becoming a superstar with fantastic recipes that honor her Latin heritage. She shows off her style both at her new restaurant, Michy's, and at a floating party with friends on Biscayne Bay, featuring tangy seviche and grilled meats with chimichurri.
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